This Baked Halibut with Brussels Sprouts and Quinoa is a light yet satisfying meal that brings together fresh, wholesome ingredients for a perfectly balanced dinner. The delicate, flaky halibut is baked to perfection, creating a mild, tender fish that pairs beautifully with crispy roasted Brussels sprouts. Served alongside a bed of nutty quinoa, this dish is not only rich in protein and fiber but also bursting with flavor. Whether you're looking for a healthy weeknight dinner or a flavorful dish to impress at a dinner party, this recipe offers a delicious, nutrient-packed option that’s easy to prepare and full of vibrant, savory tastes.
4 servings, 30 minutes, 406 calories & 30g protein per serving
Ingredients
- 1 lb Brussel sprouts, trimmed and sliced
- 1 fennel bulb, trimmed and cut into strips
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 lb halibut fillet, cut into 4 portions
- 4 cloves garlic, minced, divided
- 3 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 cups cooked quinoa
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped pitted Kalamata olives
- 2 tablespoons chopped fresh Italian parsley or fennel fronds
You'll Need
- Large bowl
- 2 Baking sheets